chicken stir fry
This is a quick and easy stir fry recipe, good for a worknight meal. My mother used to make it regularly. The only vegetable prep required in this recipe is the chopped onion. The taste is mild and very slightly sweet. It is child friendly.
Updated this recipe with some improvements. Season it with pepper and red chile flakes. Use a can of mandarin oranges with light syrup (canned mandarin oranges in water are hard to find where I am) and reduce the liquid to intensify the flavor.
2 packages instant rice
1 6.5 oz can sliced mushrooms
1 8 oz can sliced water chestnuts
1 11 oz can mandarin oranges packed in light syrup
1/4 to 1/2 of a medium yellow onion, chopped.
3 tbsp cooking oil
2 C chopped baked chicken breast (can use any type chicken)
soy sauce
pepper
red chile flakes
1. Cook the chicken meat. Boneless skinless chicken breast strips can be baked in the oven at 350 degrees for 10-30 minutes or until done, turning half way through. The chicken is done when you slice it and it is not pink in the middle. Once the chicken is cooked, chop it into chunks.
2. Boil the instant rice and chop the onion while the chicken is cooking. You can use any kind of rice.
3. Fry the onion in the cooking oil in a frying pan until the onion is translucent. Add the mushrooms and fry a little more. Add the chicken. Add the water chestnuts. Then add the rice. Stir all of the ingredients together.
4. Pour in the mandarin oranges juice. Cook until the juice is reduced (boiled off). Then add the pepper and chile flakes and stir.
4. Add the mandarin oranges. Stir everything together gently. Stirring too much will cause the mandarins to disintegrate.
5. Turn off the heat. Serve with soy sauce or salt as desired.
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